Sopa de arroz (Classic Mexican red rice)
While the Koda family's Kokuho Rose heirloom rice variety is particularly popular among Japanese-Americans, this recipe demonstrates the grain's versatility.
, Merced County
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3 tbsp. olive oil
2 cups Kokuho Rose uncooked rice
2 cups of your favorite chunky, tomato-based salsa (preferably not too watery)
1 1/2 cups chicken broth
1/2 tsp. salt
1/2 cup loosely packed, chopped cilantro
In a large, heavy saucepan with lid, heat oil over medium-high heat. Add rice and cook, stirring regularly, until rice turns chalky and opaque looking, about 4 to 5 minutes. Add salsa and stir for a minute as the salsa sears, releases its aroma and reduces a little. Stir in broth and salt. Increase heat and, stirring occasionally, bring to a boil. Cover with lid. Reduce heat to a very low setting and cook for about 25 minutes. Turn off heat. Uncover and gently fold rice from bottom upward. Replace lid and allow rice to rest for 5 to 10 minutes. Before serving, gently fold in cilantro, fluffing the mixture.
More recipes from Koda Farms are available on the family's website at www.kodafarms.com.